Recipes and Cooking Three-Bean White Chili Mix up this one-pot dinner recipe by topping with sliced avocado, radishes, crumbled Cotija cheese, roasted pumpkin seeds (pepitas), and hot sauce. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 22, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jacob Fox Prep Time: 20 mins Cook Time: 20 mins Stand Time: 5 mins Total Time: 45 mins Servings: 6 Yield: 9 cups Jump to Nutrition Facts Ingredients 4 cloves garlic, minced 1 ½ cup chopped onions 2 fresh poblano chile peppers, chopped* 2 teaspoon vegetable oil 2 15 ounce cans cannellini beans, rinsed and drained 1 15 ounce can black-eyed peas, rinsed and drained 1 15 ounce can pinto beans or navy beans, rinsed and drained 1 15 ounce can golden hominy, rinsed and drained 2 14.5 ounce cans reduced-sodium vegetable broth or chicken broth 2 teaspoon ground cumin 1 teaspoon dried oregano, crushed 1 8 ounce carton sour cream 2 tablespoon chopped fresh cilantro Salt and black pepper Toppers, such as sliced avocado and radishes, roasted pumpkin seeds (pepitas), crumbled Cotija cheese, lime wedges, and/or bottled hot pepper sauce Directions In a 4- to 5-qt. pot cook and stir garlic, onion, and poblano in hot oil over medium 5 minutes or until onion is tender. Remove from heat. Add one can of the cannellini beans; mash until nearly smooth. Stir in remaining cannellini beans and next 6 ingredients (through oregano). Bring to boiling; reduce heat. Simmer, uncovered, 20 minutes, stirring occasionally. Remove from heat. Stir in sour cream. Cover and let stand 5 minutes or until heated through. Stir in cilantro. Season to taste with salt and black pepper. Serve with desired toppers. *Tip Chiles such as poblanos contain capsaicin, which gives them their spicy heat and will cause a long-lasting burning tingle on your skin. To avoid this, wear plastic or rubber gloves when working with chiles. If they touch your hands, wash with soapy water. Rate it Print Nutrition Facts (per serving) 363 Calories 11g Fat 56g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 363 % Daily Value * Total Fat 11g 14% Saturated Fat 4g 20% Cholesterol 22mg 7% Sodium 862mg 37% Total Carbohydrate 56g 20% Total Sugars 6g Protein 19g Vitamin C 103.4mg 517% Calcium 160mg 12% Iron 5mg 28% Potassium 767mg 16% Folate, total 61.7mcg Vitamin B-12 0.2mcg Vitamin B-6 0.2mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.